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Cherry and blackcurrant compote – fruity, spicy & perfect for preserving

Cherries and blackcurrants are a true dream team—especially when cooked with cinnamon, cloves, and fresh lemon. This compote tastes wonderfully aromatic and goes well with yogurt, ice cream, semolina pudding, or simply eaten on its own. It's ideal for preserving and makes a lovely gift from the kitchen, too.

Kirsch-Johannisbeer-Kompott – fruchtig, würzig & perfekt zum Einmachen

Ingredients

1 kg cartilage cherries
250 g black currants
2 untreated lemons
3 cinnamon sticks
4 cloves
200 g gelling sugar 3:1

Aside from that
4 glasses of 500 ml each

durability
approx. 1 year

Here’s how to prepare it:

Wash the cherries, remove the stems, and drain. Pit the cherries, reserving the juice. Wash the currants, drain, and remove them from the vines. Wash and dry the lemons, zest, and squeeze out the juice.
Mix the cherries and cherry juice with the currants in a saucepan with the lemon zest and juice, cinnamon sticks, cloves and gelling sugar and cook over low heat for about 5 minutes.

Preheat the oven to 80°C to 100°C. Fill a roasting pan with water to a depth of three centimeters.

Remove the cinnamon sticks. Pour the cherry and blackcurrant compote into the prepared jars, filling them to about two centimeters below the rim (the mixture will expand during cooking), and seal. Cook in the oven for about 40 minutes. Allow to cool in the oven.

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The content of this article is from the book:

Nina Andres
Fruits in a glass –Jam, compote, juice, lemonade and liqueur
€14.99 [D] | € 15.50 [A] | CHF 21.90
ISBN: 978-3-572-08092-2
Bassermann Publishing

Preparing fine fruits with love. If you want to enjoy the taste of summer all year round, this book offers the perfect recipes for jam, compote, and liqueur. The author shares traditional family recipes and new creations, offers tips, and guides us through the lush garden of her childhood. Author Marie Melchior lives in Denmark and is a passionate cook. Her company, "Marie's Kitchen," delivered food to corporate and private parties. Today, she works as a food writer for several Danish magazines.

Cherry and blackcurrant compote – fruity, spicy & perfect for preserving

Ingredients

Here’s how to prepare it:

The content of this article is from the book:

herb seeds

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